Torta Di Ricotta (Italian Style Cheesecake)

Cut the butter into the flour until crumbly. Stir in egg and blend well.

Reserve about 1/2 cup of the mixture and pat the reamining crumbslightly into the bottom of a lightly greased 10” springform pan.

Beat the ricotta cheese until creamy. Beat in 1 cup of sugar, theflour and the egg yolks one at a time, beating well after eachaddition. Add the vanilla and candied fruit and blend thoroughly.

Beat the egg whites until stiff, adding the remaining sugar gradually.

Fold gently into the ricotta mixture. Pour the batter into theprepared pan, sprinkle with reserved crumbs, and bake in a 325 Foven for about 1 hour 30 minutes, or until firm. Let cool in the pan.